1. Trim the meat and cut into thin strips about 1/2 x 2 inch. 2. Make the marinade. In a bowl, blend the cornstarch with the rice wine or dry sherry, then stir in the lemon juice, soy sauce, Tabasco sauce, ginger and garlic. Stir in the strips, cover and leave in a cool place for 3-4 hours. 3. Place the sesame seeds in a wok or large frying pan and dry-fry over moderate heat, shaking the pan, until the seeds are golden. Set aside. 4. Heat the sesame and vegetable oils in the wok or frying pan. Drain the meat, reserving the marinade, and stir- fry a few pieces at a time until browned. Remove with a slotted spoon. 5. Add the mushrooms and green pepper and stir-fry for 2-3 minutes. Add the scallions and 1 minute more. 6. Return the meat to the wok or frying pan, together with the reserved marinade, and stir over a moderate heat for a further 2 minutes, or until the ingredients are evenly coated with glaze. Sprinkle the sesame seeds on top and serve immediately with boiled rice.

About Me

I can still remember the smell of chicken frying on my mother's stovetop, and the buttery goodness of sweet potatoes fresh from my grandmother's oven. I grew up in Texas, where food was the predominate staple at every family event. Cooking helped to shape my life. And on this blog, I'd like to share a little of my life with you.To this point most of the recipes were hand me downs from friends and family.Beings I have went throught most of them, I will just search for the best recipes I can find from many wonderful cooks from all walks of life. It should be amazing.. I hope you contenue to hang out with me, your why I am doing this :) Thank you! Y'all come back often as I add new recipes daily ..